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Horsetail beet salad

Horsetail beet salad


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Wash the beets and boil them whole, without peeling them.

After it boils, take it out of the water and leave it to cool.

Then we peel it and put it on the grater with large meshes.

In a pot we put water, vinegar, salt, bay leaves, peppercorns, let it boil then let it cool.

We clean the horseradish and put it on the grater with small meshes.

In a bowl, mix the horseradish with the beets and recite the composition from water, vinegar, salt, bay leaves, peppercorns.

We put the salad in the sterilized jars, pressing it with the back of the spoons, in order to eliminate the air, then we close them hermetically and store them in the cool place.


Recipe for horseradish snacks for the winter

Aromatic and rich spices can be prepared for winter and, once the cold appears, use it as a dressing for dishes:

products proportion
Medium beets 4 pieces
Horseradish root 100 gr
sugar 1 tbsp.
salt 1 teaspoon.
Table vinegar 9% 4 tablespoons.
the water 200 ml

The cooking time will take about 1 hour. Calories per 100 grams of product & # 8211 not more than 55 kcal.

How to make horseradish with beets for the winter:

  1. Beets and horseradish are washed and cleaned
  2. Using a meat mixer or grinder, you need to crush the root vegetables and combine them in a separate bowl.
  3. 200 ml of water put on fire, pour salt, sugar in it, bring water to a boil, then remove from heat and pour vinegar into it
  4. Lightly cool the marinade, pour in horseradish and beets, mix the ingredients, put in jars, rotate and put in a cool, cool place.

Homemade horseradish recipes with beets and tomatoes

To make the hot sauce richer and tastier, you can add tomatoes to it. The rest of the ingredients will be:

What do you have to do How much
Ripe tomatoes 4 pieces
Garlic 4-5 teeth
Horseradish root 0.5 kg
Medium beets 1 pc
salt 1 teaspoon.
sugar 2 tablespoons.
Table vinegar 2 tablespoons.
Vegetable oil 1 tbsp.
the water At your discretion

The total cooking time is exactly 1 day. Calories per 100 grams will not exceed 60 kcal.

  1. Horseradish to clean, grill on a fine grater or chop in a blender, put in a separate container
  2. Peel the tomatoes, chop or grind in a blender, extract the juice from the pulp obtained
  3. Move the garlic through a press
  4. Boil the beets until half cooked, eat on a fine grater, also extract the juice
  5. Introduce in the horseradish tomato juice, beet juice, garlic, salt, sugar, vegetable oil, vinegar. Pour in a small amount of water (to lightly cover the mixture)
  6. Mix all the ingredients and let it approach in the refrigerator for exactly 1 day.

Remember the recipe for uncooked marshmallow cake - a very tasty and delicate dessert for which you do not need to spend much time.

In the spring, be sure to try the green onion salad - remember our recipes.

Casserole bread with sausages and eggs - tried? A very interesting option that will help you create a new dish from everyday products.


My husband's favorite recipe - Beetroot salad for winter, in a jar, with horseradish

Today I recommend a beet salad with horseradish. I have been using this recipe for years and every time the salad comes out very tasty. The jars with beet and horseradish salad disappear from the pantry in the shortest time…

• 5 kg of red beets, 3 onions
• 4 cloves of garlic
• 2 tablespoons freshly grated horseradish

• 1 liter of water, 250 ml of vinegar
• 1.5 cups of sugar, 1.5 tablespoons of salt
• 5 bay leaves, 5 cloves
• Peppercorns

Method of preparation:
Put the boiled beets in a pot. Boil it until it becomes tender, then peel it and put it through a fine-mesh grater.

Peel the onion and garlic cloves, then grate them. Mix the beets with the onion, garlic and freshly grated horseradish. Put the vegetable mixture aside for about 12 hours in a cool place.

Boil water, vinegar, sugar, salt, bay leaves, black peppercorns and cloves. After it boils, set the mixture aside and let it cool.

Strain the marinade and add it to the vegetable bowl. Mix well. Then put the beet salad in jars. Thread the lids well and pasteurize the jars.

We put a cloth on the bottom of a pot. Add the jars to the pot and pour enough water to cover 3/4 of the height of the jars. We put the pot on the stove, and when the water starts to boil, we leave it on the fire for another 15 minutes.

Then take the jars out of the pot and put them to cool upside down. After they have cooled completely, we store them in a dark and cool place, preferably in the pantry or cellar.

Good appetite and increase cooking!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


My husband's favorite recipe - Beetroot salad for winter, in a jar, with horseradish

Today I recommend a horseradish beet salad. I have been using this recipe for years and every time the salad comes out very tasty. The jars with beet and horseradish salad disappear from the pantry in the shortest time…

• 5 kg of red beets, 3 onions
• 4 cloves of garlic
• 2 tablespoons freshly grated horseradish

• 1 liter of water, 250 ml of vinegar
• 1.5 cups of sugar, 1.5 tablespoons of salt
• 5 bay leaves, 5 cloves
• Peppercorns

Method of preparation:
Put the boiled beets in a pot. Boil it until it becomes tender, then peel it and put it through a fine-mesh grater.

Peel the onion and garlic cloves, then grate them. Mix the beets with the onion, garlic and freshly grated horseradish. Put the vegetable mixture aside for about 12 hours in a cool place.

Boil water, vinegar, sugar, salt, bay leaves, black peppercorns and cloves. After it boils, set the mixture aside and let it cool.

Strain the marinade and add it to the vegetable bowl. Mix well. Then put the beet salad in jars. Thread the lids well and pasteurize the jars.

We put a cloth on the bottom of a pot. Add the jars to the pot and pour enough water to cover 3/4 of the height of the jars. We put the pot on the stove, and when the water starts to boil, we leave it on the fire for another 15 minutes.

Then take the jars out of the pot and put them to cool upside down. After they have cooled completely, we store them in a dark and cool place, preferably in the pantry or cellar.

Good appetite and increase cooking!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Effort rewarded with a delicious horseradish beet salad

For this recipe horseradish beet salad you need:
3 pieces of beetroot
2 horseradish roots
2 tablespoons oil
2 tablespoons vinegar
a teaspoon of sugar
an onion
a bay leaf

I must admit that beetroot salad with horseradish is not one of the simplest salads. Not because it would take who knows what secret ingredients, but because it takes some time to prepare the beets.



Comments:

  1. Dahr

    I agree, this brilliant thought falls by the way

  2. Neville

    Strongly agree with the previous post

  3. Trevyn

    If you really wrote this for beginners, then you should have covered it in more detail ...

  4. Darren

    What in particular would you like to say?

  5. Murrough

    It agrees, the message is very useful



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